Slow Cooker
Beef Enchilada Casserole
Creamy Cilantro Slaw
Ingredients
- ¾ lb lean ground beef
- ¾ cup chopped onion
- 2 oz cream cheese (about ¼ cup)
- 1 (8-oz) pouch mild red chile enchilada sauce, divided (such as Frontera)
- 6 fajita-size corn tortillas
- 1 cup shredded sharp Cheddar cheese, divided
- 2 Tbsp chopped green onion
Instructions
- Cook beef and onion in a large nonstick skillet 6 to 8 minutes or until beef is browned and crumbly. Stir in cream cheese and half of enchilada sauce until blended.
- Preheat broiler. Arrange 3 tortillas in a greased 11- x 7-inch baking dish (tearing to fit if necessary); top with half of beef mixture and ⅓ cup cheese. Repeat layers.
- Top with half of enchilada sauce; sprinkle with ⅓ cup cheese. Broil 3 minutes or until cheese is browned and sauce is bubbly. Sprinkle with green onion.
- Top with Creamy Cilantro Slaw recipe, if desired.
Side Dish Ingredients
- 1½ Tbsp olive-oil mayonnaise
- ½ Tbsp fresh lime juice
- 1 Tbsp honey
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ (16-oz) pkg shredded coleslaw
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Whisk together mayonnaise, lime juice, honey, salt, and pepper.
- Combine coleslaw and cilantro; pour dressing over slaw, and toss. Chill at least 1 hour.
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